Super Simple Prawn Sukkha

1 kg jumbo prawns shelled and deveined
1/2 a coconut, grated
1 inch ginger, finely chopped
8 cloves garlic
2 green chillies, finely chopped
20 curry leaves
3 big onions, halved and sliced lengthwise
3 big tomatoes, 4 if you would like it tangier, cut into small cubes
1 tsp mustard seeds
1 tsp turmeric powder
2-3 tsp red chilli powder (kashmiri)
3 tsp pepper powder
1 tsp jeera powder
2 tsp dhania powder
Coriander leaves for garnishing
Salt to taste
Apply salt and half the turmeric powder to the prawns and let them stand.
Lightly roast the coconut on low flame
till just beginning to brown and keep aside.
Heat oil in a deep heavy bottom dish and add the curry leaves and mustard seeds.
Once mustard starts to splutter, add the chillies,  ginger and garlic and sautee till the garlic begins to Brown.
Add the onions and fry till golden brown
Add all the dry masalas and mix well.
Add the tomatoes and fry til oil leaves the sides.
Wash the prawns and add into this and mix well.
Cook under cover for 5 minutes.
Add the coconut and mix once again.
Cook under cover for another 10-12 minutes.
Mix in the chopped coriander and turn off heat.
Serve hot with dosa or appam.


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